Blueberry Buckwheat Pancakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.7 cup blueberries unsweetened frozen thawed (or berries)
• 0.3 cup buckwheat flour 
• 4 servings butter 
• 1 cup buttermilk 
• 0.3 cup cornmeal 
• 2 large eggs separated
• 0.3 cup flour all-purpose
• 4 servings maple syrup 
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• blender

Directions

1. Rinse and drain fresh blueberries.
2. In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda.
3. Add egg yolks and buttermilk; stir just until batter is evenly moistened.
4. Add blueberries.
5. In a deep bowl, whip egg whites with a mixer on high speed just until whites hold stiff peaks. Gently fold whites into batter.
6. Place a nonstick griddle or 11- to 12-inch nonstick frying pan over medium heat. When hot, pour batter, about 1/4 cup for each cake, onto griddle. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.
7. Serve hot with butter and syrup.